It’s not Provençal, it’s fauxvençal

This afternoon I picked up some swordfish chunks at the fish market on the way home and cooked them up on the grill. Not knowing what else to do, I concocted a sauce to put on top of them in the spirit of Provence (in the south of France) and using all kinds of things I already had in the kitchen. I call the tasty resulting dish, Swordfish a la Fauxvençal, since I really don't consider it an authentic dish from Provence. Quantities are approximate since I was winging it as I threw it together. But it came out quite yummy, and I am sure I will make it again.